Wajik Pulut

Recipe by
Total Time:
13 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Course: Main Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 500 gm glutinous rice (soaked overnight)
  • 750 ml - coconut milk
  • 1 tsp - camphor
  • Water (optional)
  • 2 screw pine leaves
  • A pinch of salt
  • 350 gm brown sugar
  • 150 ml water

How to Make Wajik Pulut

  • Wash glutinous rice and soak overnight with 1 tsp of camphor and some water.
  • Then toast it and steam with coconut milk, knotted screw pine leaves and salt for 30 minutes or until the milk evaporates.
  • Once cooked, take a fork and loosen the rice. Leave it to cool.
  • Meanwhile, mix brown sugar and water and cook in a pan.
  • Leave the sugar syrup to boil for at least 5 minutes. Lower the flame and mix in the glutinous rice and mix it thoroughly.
  • Stir constantly for 3 minutes and turn off the flame.
  • Pour it into a cake pan and leave it to cool before serving.